ReceptnaptárHomemade ajvar with freshly baked bread
Ajvar is the taste of autumn in the Balkans: in Serbia and Macedonia this spread of roasted peppers and aubergines is almost a religion. In September, peppers are roasting in courtyards everywhere. The name comes, by way of Turkish, from the word for caviar, and many people do indeed regard it as the poor man's caviar. It is excellent spread on freshly baked bread or served alongside meat.
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Ingredients
Method
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- Preheat the oven to 220 °C and put the peppers and aubergines whole on a tray lined with baking paper.
- Roast for 35-40 minutes, turning halfway, until the skins are blackened and the flesh is soft.
- Take out the vegetables and put them in a sealable container or cover with foil, so the steam loosens the skins.
- After about 15-20 minutes, peel the peppers and aubergines and remove the seeds.
- Chop the cleaned vegetables finely with a knife or mince them coarsely.
- Heat the oil in a frying pan and add the crushed garlic and the chopped vegetables.
- Cook over low heat, stirring constantly, for 15-20 minutes until thickened.
- Season with salt and vinegar to taste, then leave to cool.
- Serve spread on freshly baked crusty bread or flatbread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roast the peppers until the skins are black all over, because the smoky flavour depends on this step, and it is the only way the skins will come off easily.
- Leave the hot vegetables to steam under a lid, so that the skins come away by themselves and you do not have to scrape them off bit by bit.
- Do not hurry the thickening over a high flame, because ajvar catches easily; constant stirring is the secret of a good batch.
Frequently asked questions
How do I preserve it for winter?
In the fridge, in a clean jar under a layer of oil, it keeps for 1-2 weeks. For longer storage freeze it in portions, because this low-acid pepper spread is not safe at room temperature without proper heat processing.
Can it be made hot?
Yes, roast a few hot peppers along with the kapia peppers. The fiery version, ljuti ajvar, is known in both Macedonia and Serbia.
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More south slavic ideas
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- Flatbread with kajmak
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- Proja (cornbread) with cheese and egg
- Popara - Serbian bread breakfast
- Scrambled eggs with bacon and kulen
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